1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup water
1/2 cup butter
1 Tbsp. sugar
1 cup flour
1/2 cup blackberries, cut in half
1/4 cup chopped shelled pistachios
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Let's Make It
Heat oven to 425°F.
Beat pudding mix and milk in medium bowl with mixer 2 min. Add cream cheese; mix well. Stir in COOL WHIP. Refrigerate until ready to use.
Bring water, butter and sugar to boil in medium saucepan on medium heat, stirring occasionally with wooden spoon. Add flour; stir until blended. Cook and stir 3 min. or until dough forms ball that pulls away from side of pan. Remove from heat; let stand 5 min.
Add eggs, 1 at a time, mixing well after each addition.
Cover baking sheet with parchment. Spoon éclair dough into pastry bag fitted with star or round tip. Use to pipe dough into 15 (4-inch) logs, 1 inch apart, on prepared baking sheet.
Bake 20 min. Reduce oven temperature to 350ºF. Bake éclairs additional 25 min. Turn oven off; open oven door slightly. Let éclairs stand in oven 15 min. Transfer to wire rack; cool completely. Use serrated knife to cut off top third of each éclair; discard tops or reserve for another use. Use your fingers to remove and discard soft insides of éclairs.
Spoon pudding mixture into clean piping bag fitted with star tip. Use to pipe pudding mixture into éclair shells. Top with blackberries and pistachios.
The pudding mixture can be refrigerated up to 2 days before using as directed. The éclair shells can also be prepared up to 2 days ahead of time; store in airtight container at room temperature until ready to use. Before filling the éclair shells, place them in single layer on parchment-covered baking sheet. Bake in 350°F oven 10 to 15 min. or until shells are crisp. Or, the pudding-filled éclairs can be refrigerated up to 12 hours; top with blackberries and nuts just before serving.
With their built-in portion control, these luscious eclairs make great special occasion treats.
Prepare recipe as directed, except pipe the éclair dough into 24 (1-1/4-inch) round mounds on prepared baking sheet before baking and filling as directed.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 0.6938g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.